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Spaghetti with Parsley Pesto

We love a classic pesto Genovese. But why be limited to basil? Swapping in flat-leaf parsley makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan. Sturdy parsley is also easier to find year-round (and more affordable) than basil. Use this sauce as you would any pesto: spooned over grilled vegetables, spread on a sandwich, and, yes, swirled into pasta. Bonus: Parsley pesto holds its vibrant color much longer than the other stuff.

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Recent Reviews

A parsley pesto is an inspiring idea! Even though I was super psyched to try the recipe, after reading the reviews, I decided to make some additions as well. I added the juice from 1 lemon, 3 cloves of garlic, used scallions instead of chives (since that's what I had in the house) and topped the pasta with capers. CAPERS, I tell you! It's bright and fresh, and frankly perfect.

sadiesonic from brooklyn, ny /

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Love this pesto. Wonderful way to use parsley which I always have. I did add a squeeze of lemon juice and zest to brighten up the flavors and of course a clove of garlic which always makes things better. Will definitely make again.

dory92064 from San Diego, CA /

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DELICIOUS! DELICIOUS! DELICIOUS!
Ive never had Parsley pesto, but I like it more tan basil pesto.
we also used pine nuts instead because thats all that we had.
so good.

jollyzucchini from Brooklyn, NY /

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I substituted pine nuts for the almonds, and added 2 T lemon juice and one large garlic clove. It was really good this way -- without the lemon and the garlic -- the parsley flavor really overpowered everything. The lemon and garlic really brightened the dish. Would definitely make again this way! Served over spaghetti with shrimp.

szilvetti from Glen Rock, NJ /

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I made quite a few modifications to this recipe and really enjoyed the end result. I ended up substituting the the chives for the green tops of three green onions (only because I had it in my refrigerator already), using only two cups of firmly packed parsley with a cup of spinach instead of four cups of just parsley, and I significantly reduced the oil. The first time I added this pesto to pasta I thought it was a little bitter and could only taste the parsley, despite the reduced parsley and addition of spinach. The second time I served this over pasta (one day later) the flavors had come together nicely but still thought it was missing something so I added lemon juice and a clove of garlic. I really enjoyed the pesto the second time and thought the lemon and garlic were necessary to brighten it up. It was different from traditional pesto but it was still really delicious!